nutritional information

Per Serving (2 wraps):

  • Calories: 249
  • Protein: 9 g
  • Total Fat: 8.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 36 g
  • Cholesterol: 71 mg
  • Sodium: 416 mg
  • Fiber: 2 g
  • Sugar: 4 g

Baby Bok Choy and Shiitake Mu Shu Wraps

Baby Bok Choy and Shiitake Mu Shu Wraps

Serves 6

30 minutes or fewer

Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
  • 2 large eggs
  • 2 Tbs. toasted sesame oil
  • ½ lb. shiitake mushrooms, thinly sliced (from 5 large mushrooms)
  • ¾ lb. baby bok choy, thinly sliced (4 cups)
  • 2 medium carrots, cut into matchsticks (1 cup)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. low-sodium soy sauce
  • 1 tsp. balsamic vinegar
  • 5 oz. smoked tofu, sliced into matchsticks
  • 12 warmed mu shu wraps or tortillas
  • Hoisin sauce, for garnish

1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in small bowl with 2 Tbs. water; season with salt and pepper. Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip carefully with large spatula, and cook 1 minute more. Transfer eggs to cutting board, and slice into thin ribbons.

2. Heat same skillet over medium-high heat and add sesame oil. Add mushrooms, and sauté 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables are crisp-tender. Add garlic and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully. Transfer to bowl. Serve with mu shu wraps and hoisin sauce.

July/August 2008 p.48

you might also like

comments

I would like to try to make lighter mu shu wraps next time, but it was still delicious with organic, whole wheat tortillas. What can't (well I can) believe is how much flavor veggies can have with shiitakes, garlic, tamari, and balsamic vinegar. The veggies also stayed very vibrant. I will be making this again. I used Trader Joe's baked teriyaki tofu and my boss' chicken eggs.

Johanna - 2012-07-24 10:56:41

I took Katy's suggestions, left out the egg, mushrooms and fried the tofu with soy sauce. And I loved the dish. I'm just starting to learn how to cook with tofu and this is definitely going to be a staple dish. It's easy and has flavour, but next time I will slice the bok choy into short bite size strips because they are hard to bite through in wrap form.

Rac - 2009-12-08 20:55:27

Good.... and send me traditional veg... items

sunitha - 2009-07-14 08:32:23

I pan fried the tofu with some rice flour( and left out the egg (to make it vegan). Great! Could also make a good filling for spring rolls if you don't cook the bok choy very long.

Jennie O - 2009-07-06 13:48:26

We made this without mushrooms & just fried the tofu since we didn't have any smoked. It was really good! Next time I think I will leave out the egg, it didn't add anything. I will fry the tofu and simmer it with some soy sauce next time.

Katy - 2009-04-23 09:48:32

I made this recipe tonight for my husband and ten-year-old daughter. I also pan fried the tofu with soy sauce, but followed the rest of the recipe as written. It was a delicious success!

Gretchen - 2010-02-10 20:26:18